# What You'll Need:
→ Pasta
01 - 12 ounces dried short pasta, such as fusilli, penne, or rigatoni
→ Cheese
02 - 7 ounces block feta cheese
→ Vegetables
03 - 2 medium yellow onions, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
06 - 3 cloves garlic, thinly sliced
07 - 2 tablespoons fresh basil, chopped, plus extra for garnish
→ Pantry
08 - 3 tablespoons olive oil, divided
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper, to taste
# Method Steps:
01 - Preheat the oven to 400 degrees Fahrenheit.
02 - In a large ovenproof baking dish, combine cherry tomatoes, sun-dried tomatoes, garlic, and 2 tablespoons olive oil. Season with salt, black pepper, oregano, and red pepper flakes if desired. Toss thoroughly.
03 - Place the block of feta cheese at the center of the baking dish among the tomatoes. Drizzle with 1 tablespoon olive oil and lightly season the feta with black pepper.
04 - Transfer baking dish to the oven and bake for 25 to 30 minutes until tomatoes are blistered and the feta is softened and golden at the edges.
05 - While the dish bakes, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sliced onions. Cook, stirring occasionally, for 15 to 20 minutes until deeply caramelised and golden brown. Set aside.
06 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
07 - Remove the baking dish from the oven. Add the caramelised onions and chopped basil to the tomatoes and feta. Stir, breaking up the feta to form a creamy sauce.
08 - Add the cooked pasta to the dish and toss to evenly coat. Adjust sauce consistency with reserved pasta water as needed.
09 - Serve immediately, topped with additional basil and a drizzle of olive oil if desired.
